Spanish brown Rice with chicken thighs

1 lb boneless, skinless chicken thighs
1 tsp olive oil
1 c. uncooked brown rice
1 medium onion
1 medium green pepper, chopped
2 cloves garlic, minced
3 tomatoes, cut in quarters
1 can green peas
2 tsp salt
1.5 c water

Saute chicken in oil until lightly browned. Remove chicken to a platter. Saute rice in same pot, stirring, until golden. Add onion, garlice and green pepper and cook, stirring frequently, for 5 minutes. Remove from heat and stir in tomatoes, salt and peas. Place this mixture and the chicken in a casserole and pur the water on top. Be sure that the rice is covered by water or is unter the tomatoes. Bake covered at 400 degrees F for one hour.

Number of Servings: 4

Recipe submitted by SparkPeople user CARTONCM.